Weijing Wu
Yanling Wang
Ping Yi
Xufeng Su
Yan Mi
Lanlan Wu
Qianglai Tan
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- 1Xiamen Medical College, Xiamen, China
- 2Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, China
- 3Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
A corrigendum on
Various steaming durations alter digestion, absorption, and fermentation by human gut microbiota outcomes of Polygonatum cyrtonema Hua polysaccharides
by Wu, W., Wang, Y., Yi, P., Su, X., Mi, Y., Wu, L., and Tan, Q. (2024). Front. Nutr. 11:1466781. doi: 10.3389/fnut.2024.1466781
In the published article, there was an error in Figure 4 as published. Due to an input error, the updated version of Figure 5 was incorrectly labelled as Figure 4, causing a duplication of Figure 4. The corrected Figure 4 and its caption appear below.
Figure 4
Figure 4. Dynamic changes in pH, carbohydrate, and uronic acid levels during in vitro fermentation of PCPs. (A) pH value changes over time. (B) Total carbohydrate content dynamics. (C) Carbohydrate consumption during fermentation. (D) Changes in reducing sugar contents. (E) Total uronic acid content dynamics. (F) Uronic acid consumption over time the different letters represent the statistical differences at p < 0.05 among different PCPs groups at same fermentation point.
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
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Keywords: Polygonatum cyrtonema Hua polysaccharides, steaming, saliva-gastrointestinal digestion, absorption, in vitro fermentation, gut microbiota
Citation: Wu W, Wang Y, Yi P, Su X, Mi Y, Wu L and Tan Q (2025) Corrigendum: Various steaming durations alter digestion, absorption, and fermentation by human gut microbiota outcomes of Polygonatum cyrtonema Hua polysaccharides. Front. Nutr. 12:1561857. doi: 10.3389/fnut.2025.1561857
Received: 16 January 2025; Accepted: 06 February 2025;
Published: 17 February 2025.
Edited and reviewed by: Hengyi Xu, Nanchang University, China
Copyright © 2025 Wu, Wang, Yi, Su, Mi, Wu and Tan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Qianglai Tan, dGFucWlhbmdsYWlAeG1tYy5lZHUuY24=